Chilean Sea Bass Stew with Spicy Tomato Broth

Ingredients

• 500g (1.1 lb) Chilean sea bass fillets, cut into chunks 500g (1.1 lb) Chilean sea bass fillets, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
2. 2.
   Add the diced tomatoes, red and green bell peppers, tomato paste, paprika, cumin, dried oregano, and chili powder. Stir well to combine the ingredients and cook for 5 minutes.
3. 3.
   Pour in the fish or vegetable broth and white wine. Add the bay leaf and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
4. 4.
   Gently place the Chilean sea bass chunks into the simmering broth. Cook for an additional 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
6. 6.
   Serve the Caldillo de Congrio hot, garnished with fresh cilantro. Accompany with crusty bread or rice, if desired.

Treat your ingredients with care...

• Chilean sea bass — Ensure the fish is fresh and of high quality. If Chilean sea bass is not available, you can substitute it with other firm white fish such as cod or halibut.
• Tomato paste — Use a good quality tomato paste to enhance the flavor of the broth.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For a spicier version, add a diced jalapeño or serrano pepper to the broth.
• Serve the stew with a squeeze of fresh lemon juice for a burst of acidity.
• If you prefer a thicker broth, you can blend a small portion of the cooked vegetables before adding the fish.
• Experiment with different herbs and spices to customize the flavor profile to your liking.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld even further.

Serving advice

Serve the Caldillo de Congrio in deep bowls, allowing the aromatic broth to surround the tender chunks of fish. Accompany it with crusty bread or steamed rice to soak up the flavorful broth.

Presentation advice

Garnish each serving with a sprig of fresh cilantro to add a pop of color. Serve the stew in traditional Chilean pottery or rustic earthenware to enhance the presentation and create an authentic dining experience.